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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup with a creamy golden broth, chewy wild rice kernels, and tender egg noodles. Simmered with chicken breast and vegetables, then thickened with a quick butter-and-flour roux for a silky finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
Creamy thickener and noodles
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 6 oz egg noodles

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Simmer the soup
  1. Add chicken breast, wild rice blend, carrots, celery, onion, garlic, dried thyme, dried parsley, and chicken broth to a Dutch oven. Simmer over medium heat for 30 minutes, until the wild rice is nearly tender, with visible gentle bubbling around the edges.
  2. Lift the chicken from the pot and shred it, then return the shredded chicken back into the soup. Stir until evenly distributed and simmer gently again.
Thicken with a roux
  1. In a separate cast iron skillet, melt butter. Whisk in flour and cook for 1-2 minutes, until it looks slightly darker and smells nutty.
  2. Whisk in 1 cup of the hot broth until the mixture is smooth and lump-free. Stir it back into the Dutch oven while the soup is hot to thicken evenly.
Finish and season
  1. Stir in heavy cream and bring the soup back to a steady simmer. Add egg noodles and cook for 6-8 minutes, until tender, with noodles visibly softened.
  2. Season with salt and pepper to taste. Taste and adjust until the flavor pops, then serve hot.

Notes

For the best texture, shred the chicken while it’s still warm so the strands stay tender. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is not recommended because cream-based soups and egg noodles can change texture when thawed. For a lighter option, use half-and-half instead of heavy cream (taste remains creamy, but slightly less rich).